KANGAROO AND CHILLI / 2014 SELDOM INN GRENACHE
Red braised kangaroo tail, finished with a sticky chilli glaze and secret salt and a hint of coriander.
This dish was made by Karena Armstrong and is on the menu at Salopian Inn now. The roo is slow braised in her famous red Chinese braising liquid. You can enjoy it with a Geddes from down in the cellar, this is a wining dish and we often order it when we visit the Salopian Inn. It has a little kick of chilli which I love. Thanks to Karena for bringing this dish to share with us.
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